Hanzhong noodle skin, vegetables and tofu thin rice, bang bang noodles!
◆ Hulu head
Xi'an's famous food, it is similar to the way to eat and beef and sheep steamed buns, are broken into pieces of cake, but because this cake is half up the noodle, so the cake should be broken into a larger. The main ingredient is pork fat intestines, and the soup is strong and flavorful. It can also be made into a seafood-flavored dish, which is very tasty. The most famous restaurant is the Hulu Head Bun Restaurant in Chunfa, at the South Courtyard Gate.
◆ Beef and Mutton Buns
In Shaanxi, the mention of beef and mutton buns, women and children know. Local people regarded as a delicacy, eaten for a long time; foreign tourists will not be the first to taste, in order to enjoy the mouth. After the founding of new China, especially since the 80s with its hospitality to international friends, but also well received. Beef and mutton steamed bun has become the "general representative" of Shaanxi traditional flavor snacks. The business outlets are all over the urban and rural areas of Shaanxi. The traditional beef and mutton steamed buns are firstly recommended in the ancient city of Xi'an. Xi'an's beef and mutton steamed bun, pay attention to the technology, cooking fine, the fire to home, meat rotten soup thick, material heavy flavor mellow, bun tendons light moist, tough and palatable, fat but not greasy, nutritious, and has a therapeutic and tonic effect.
◆ Qishan Shame Noodle
Qishan Shame Noodle, for Shaanxi noodles and Xifu noodles a great. This kind of noodle is rolled out by hand, with exquisite material and flavor, and it is famous in Sanqin, Northwest China, and spreading in China. The characteristics of Qishan Shame Noodles can be summarized in nine words: "thin, sinewy, light, fried, thin, wang, sour, spicy and fragrant."" Thin, sinewy, light" refers to the quality of noodles; "fried, thin, wang" refers to the soup temperature should be high, the noodle less steam, oil, meat should be more; "sour, spicy, fragrant" refers to the beauty of seasoning.
◆ Yulin tofu
The famous Yulin tofu is tender and delicate, flavorful and delicious, nutritious, inexpensive and beautiful features, is the first local Yulin dishes. Visitors from far away, all to taste Yulin tofu as a good fun.
Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall. With the expansion of the city, the number of soldiers and people increased. However, due to the lack of foodstuffs outside the city, the residents used the peach blossom water flowing out of the Puhui Spring to make tofu practical. Eating white, delicate, flavorful and delicious, and foreign tofu is not the same, slowly became one of the indispensable food in the daily life of soldiers and civilians.
Yulin tofu eating method is also more diverse, there are braised tofu, fried tofu, fried tofu, steamed tofu and so on. Especially fried tofu milk, yellow, crispy skin, tender meat, flavor, really color, aroma, taste, entrance is not greasy, white food does not get tired of, is the top of the tofu dishes for the banquet guests on the top of the famous dish. Tofu feast" is more popular with Chinese and foreign gourmets.
◆ Xiang which
Xiang which, is Yulin's traditional food in a great, with a long history, the materials used in the production of unique. Its origins can be traced back to more than 1,000 years ago in the Tang Dynasty. Today, "Yulin Xiangna" materials and production method rooted in the Tang Dynasty "elimination cake" lineage, only improved and enhanced. It is compared with other fried food, the most unique feature is the production of wine and flour, in addition to cooked lard and other raw materials, after complex and delicate processing, made of billet cake, first into the oil soak, and then fry with high fire, fish out sprinkled with sugar that is.
The "Sai Shang Xiang which" is white in color, fragrant and soft, with a strong wine flavor. For hundreds of years, has been the traditional flavor of the Yulin area of food, not only is the local feasts and gifts to friends and relatives of the superior point of view, and exported to many foreign places.
◆ Dingbian lamb
Lamb, also known as cub lamb, this flavorful snack is Dingbian people hospitality superior dishes, ancient and modern famous.
The practice of lamb has two kinds: one is the steaming method, the lamb with bone meat chopped into one-inch square blocks, the oil to the pot of seven or eight mature, into the pepper, ginger, garlic, onion, etc., bursting out of the aroma, into the meat, with a strong fire about 10 minutes or so, until the meat was white, add the sauce, and then burned for two or three minutes, to be the pot of water after drying out, will be placed into the pot or bowl of meat, into the basket and steaming! Sprinkle with monosodium glutamate, coriander that is eaten, this way of eating the best, delicious flavor, tender and fragrant, eat for a long time. The second is the stew method, the meat into the burning to seven or eight mature frying pan, burn more than 10 minutes, to be white meat, plus the pasta sauce and then burned to the disappearance of the meat itself water, then add warm water, salt, etc., stewed over a warm fire for about 1 hour, Fang a little monosodium glutamate, green onion, coriander that is.
◆ Hand-held mutton
Dingbian by Inner Mongolia, by the influence of Mongolian customs, here also have the habit of eating hand-held mutton. Hand-held mutton, is the amount of mutton according to personal needs, cut into large pieces, well-marked, placed into the pot stewed, each person to take the labeled excellent chunks of meat. Even if it is boiled in plain water, it is fragrant and delicious, and the flavor is not stinky.
◆ Xi'an Oil Cake
Xi'an Oil Cake, also known as Thousand Layers Oil Cake, is a traditional specialty of Xi'an Dining Hall, an authentic Qin cuisine operation. With its golden color, distinctive layers, crispy but not crumbly, oily but not greasy, crispy and tasty features, it is welcomed by Chinese and foreign guests. Known as the "first point of West Qin".
◆ Buckwheat noodles
"Buckwheat noodles black is black, tough and refreshing can treat guests", which is the traditional flavor snacks in the area of Guanzhong, Shaanxi buckwheat noodles praise. Buckwheat noodles are buckwheat noodles pressed with a thin round bar-shaped noodles. It can be eaten hot in winter and cold in summer, with a unique flavor and the effect of stomach and summer. Xi'an has many restaurants specializing in noodle scale, small stalls more countless, on its quality, to the northwest corner of the mosque of the Church gate noodles most prestigious.
Noodles, is the traditional flavor of China's northern food, has been nearly a few years of history, also known as the ancient "river leakage". Yuan dynasty Wang Zhen "book of agriculture. Buckwheat" in: "After the northern mountains, the counties more than one kind, ... ... Grinding and noodles or soup cake, called the river leakage." Buckwheat contains 60% to 70% of the starch, 11% of the protein, 2% of the fat, but also contains iron, phosphorus, calcium and vitamin B and other substances, is a nutritious grain. Buckwheat can also be used as medicine, have digestion, stop sweating and anti-inflammatory effect.
◆ Lap-meat
Lap-meat has a long history, known far and wide. Its color red, fragrant smell, soft meat, minced but not rotten, rich and mellow aroma, melt in the mouth. There is a "fat meat to eat not greasy mouth, lean meat without dregs full of oil," the praise, with a white bun sandwich bologna, is a unique flavor. It is commonly known as bologna with bun.
◆ Jia San irrigation soup buns
Walking Northwest, the nationally renowned "Jia San irrigation soup buns", is the reform and opening up of Xi'an after the emergence of one of the new halal famous snacks. It is the same as the old Xi'an famous snack "beef and mutton steamed buns", affordable, unique flavor, loved by the masses.
Jia San created the soup buns, the use of fine white flour for the skin, Qinchuan yellow beef for the filling, Fengxiang big red robe pepper seasoning, with pure beef bone marrow broth for the juice, steamed in a small cage with a strong fire, fine materials, craftsmanship, with a "thin skin like paper, filling tender soup, seasoning," the characteristics of the "three great", known as "three great".
◆ Dumplings
Dumplings are the traditional food of the Chinese nation, and Xi'an's dumpling feast is the best of the food, you may not have eaten, but you must go often. It is developed on the basis of researching and exploring the traditional dumplings in China and perfecting the new feast. Its selection of materials, unique craftsmanship, vivid modeling; a dumpling a pattern, a dumpling a flavor, a dumpling a type, known as "the best in China". Since its creation in 1984, there have been 108 varieties.
◆Sanyuan Polygonum Sugar
Sanyuan Polygonum Sugar has a history of about two hundred years. It is rumored to have been appreciated by Cixi. It looks like a drumstick shape, golden yellow skin with a layer of white sesame, inside is a honeycomb sugar heart, eat the flesh delicious long, loose, sweet, crispy, crunchy, fragrant. It has a unique flavor and has become one of the traditional and valuable foods in Shaanxi Province.
◆ Fengxiang preserved donkey meat
Donkey meat has the function of tonifying qi and blood, benefiting the internal organs, etc., for the accumulation of years of hard work, the first healing of a long time, qi and blood deficiency, shortness of breath, weakness, loss of appetite are all for the tonic therapeutic good products. Therefore, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong in Shaanxi Province produces "Guanzhong donkey" which is famous all over the country. Fengxiang donkey meat is made from the leg meat of donkey. It is reddish in color, fine texture, crispy and tasty, with all five flavors, and you will never get tired of eating it. Since the reign of Xianfeng in the Qing Dynasty, it has been welcomed by all over the world.
◆ Lao Tongjia preserved mutton
Xi'an Lao Tongjia preserved mutton has a history of more than three hundred years. It is made from boned mutton, with mangosteen, cinnamon, star anise, peppercorns, grass fruits, cumin and Qinghai salt as auxiliary ingredients, and refined through the process of curing, cooking and stewing. It has a reddish color, crispy meat, distinct fat, oily and fragrant, fresh and delicious. For more than three hundred years, it has been popular with its unique flavor.
◆ Crystal Cake
Crystal cake is named after its transparent and shiny core, which is like crystal. As early as the Song Dynasty, it enjoyed a high reputation. It was once on a par with bird's nest, silver ear and even Jinhua ham. It is still a famous specialty of Shaanxi Province. Among them, the "Lotte Brand" crystal cake produced by Weinan and the crystal cake produced by Xi'an Demao Gong are the most famous. It is beautiful in appearance, oily but not greasy, with a strong rose aroma, is a gift to friends and relatives of the top gifts.
◆ Cake
A sweet cake made of glutinous rice and red dates, Xi'an people usually use it as breakfast. It is characterized by a rich jujube aroma, soft and sticky sweetness, as jujube also has the effect of benefiting the qi and tonifying the blood, nourishing the kidneys and calming the mind, and has a very high nutritional value. It is a kind of nourishing food, loved by Xi'an people.
◆ Qinzhen Rice Pi
In Xi'an, Qinzhen Rice Pi is a popular food for all ages. In all seasons of the year, day and night, there is always a full house at the cold skin stalls. When seasoning, with appropriate vegetables (generally small or large bean sprouts), oil spices, garlic, soy sauce, vinegar, sesame oil and monosodium glutamate and other seasonings, eat up the moist, thin skin, soft, sinewy, unique taste.
◆ Lamb's Blood in Powder Soup
It is made of three steps: blood making, seasoning and bread making. It is served with vermicelli, cilantro and other auxiliary ingredients. The blood is tender, the vermicelli is smooth and soft, and the aroma is spicy. Best eaten in winter. And because of the seasonings used for the warmth of the stomach and | aroma of the opening of the Chinese medicine, it is particularly favored by the old stomach weak customers.